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Peach Crisp with Maple Cream Sauce

My Taste Tester is not a big fan of peaches but I decided to give this recipe a go anyway. It was simple to make and I whipped it up in not time flat. I found the crisp to have good flavor but the the topping did not stay crisp past a day so if you are making this, it is best to serve the day you make it (preferably warm).

The sauce was smooth and creamy with a subtle maple flavor. I don’t think I reduced my sauce enough as I thought the maple flavor could have been a bit more pronounced than what it was. I enjoyed this dessert warm with some vanilla icecream. The sauce would be good on a blondie or maybe even pancakes.

This was not my favorite dessert and I doubt I will be making it again, but it was nice for a change.

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.